1 cup molasses
1 cup sugar
1 cup neutral oil
2½ cups flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
2 teaspoons baking soda
115 grams fresh ginger, peeled, sliced and finely chopped
2 eggs at room temperature
Position rack in centre of oven. Heat to 175C degrees. Line a 22cm round cake pan with 7-8cm sides, or a 22cm springform pan, with a circle of baking paper.
Mix together the molasses, sugar and oil. In another bowl, sift together flour, cinnamon, cloves and black pepper.
In a small saucepan, bring one cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
Gradually whisk the dry ingredients into batter. Add eggs and continue mixing until everything is thoroughly combined. Pour the batter into a prepared cake pan and bake for about one hour until top of cake springs back lightly when pressed or until a toothpick inserted into the centre comes out clean. If the top of cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
Cool the ginger cake for at least 30 minutes. Run a knife around edge of cake to loosen it from pan. Invert cake onto a cooling rack and peel off the baking paper.